This soup is great when you have a cold. Make sure you add the garlic and vegie stock or it’s a bit bland. This recipe feeds approximately 4 people.
2 1/2 cups of yellow split peas
1 tablespoon of olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 medium sized carrots, cut into 1cm cubes
2 thyme sprigs, plus extra leaves to serve
1 litre of vegetable stock
Salt and pepper, to taste
2 tablespoons of your favourite seeds, lightly toasted (I use sunflower and pumpkin/pepita seeds)
1. Prewash the split peas and remove any debris.
2. If you can, pre-soak the yellow split peas in water for at least 2 hours.
Place the split peas in a large saucepan and pour over 1.5 litres (6 cups) of boiling water. Cook over medium-high heat for 15 minutes until half-cooked.
3. Heat the oil in another large saucepan over medium-low heat.
4. Add the onion, garlic, carrot and thyme and cook for 5 minutes or until onion softens (stir occasionally so the ingredients don’t stick to the bottom of the pan).
5. Drain the split peas and add to the vegetables with the stock and 3 cups of water.
6. Bring to the boil, then reduce heat to medium and simmer rapidly for 20 minutes.
7. Remove the thyme sprigs, cool slightly, then puree using a stick blender.
8. Season with salt and pepper taste. Then reheat on a low heat.
9. Serve the soup scattered with your favourite seeds.